Crumbed Mexican Spiced Prawn Tacos

Name: Crumbed Mexican Spiced Prawn Tacos with Zesty Tomato, Creamy Slaw & Avocado
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tomato; ½ lime; 1 avocado; 1 egg; ½ packet panko breadcrumbs; 1 packet prawns; 1 packet ranch dressing; 1 bag slaw mix; 6 mini flour tortillas; 1 packet smokey aioli; 1 sachet Mexican Fiesta spice blend

with Zesty Tomato, Creamy Slaw & Avocado

Get up to $200 off!

Nothing screams summer like prawns do, so we thought that we'd pop them into tacos for you to devour. On your smokey aioli base, pile high your creamy slaw, avocado, zesty tomato and crumbed prawns. Make sure you get in quick to eat these - they won't last very long!

Tags:

Spicy

Allergens:

Eggs

•Gluten

•Wheat

•Crustaceans

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

lime

avocado

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

prawns

(Contains: Crustaceans;)

1 packet

ranch dressing

(Contains: Eggs, Milk;)

1 bag

slaw mix

mini flour tortillas

(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)3222 kJ

Fat41.7 g

of which saturates6.2 g

Carbohydrate57.5 g

of which sugars11.2 g

Protein31.5 g

Sodium1947 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Roughly chop tomato. Zest lime and then slice into wedges. • Slice avocado in half, then scoop out the flesh and thinly slice.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a shallow bowl, add Mexican Fiesta spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Toss the peeled prawns in the spice blend, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan, over medium-high heat, with enough olive oil to coat the base. • Cook prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer prawns to a paper towel-lined plate and season with salt.

• While the prawns are cooking, in a large bowl, combine ranch dressing, slaw mix and lime zest. Toss to combine. • In a medium bowl, add tomato and a squeeze of lime juice. Toss to combine and season to taste.

• Microwave mini flour tortillas on a plate for 10 second bursts until warmed through.

• Bring everything to the table to serve. Spread smokey aioli over the tortillas and top with some of the creamy slaw, sliced avocado, zesty tomato and crumbed Mexican prawns. Enjoy!